Salmon meatballs with paprika chips

Ingredients for 5 servings:

• 500 g salmon fillet(s) without skin
• 3 slice(s) ciabatta, debarked
• 1 tbsp fig mustard
• 1 bunch of dill
• 100 g seaweed, green from the fish counter
• 100 g potato chips with paprika
• 1 egg(s)
• 1 small white onion
• 1 tbsp sesame seeds
• salt and pepper
• nutmeg
• 2 tbsp lime juice
• Herbs, e.g. lemon thyme
• Sunflower oil
• Sesame oil, roasted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Finely chop the onion and sauté until translucent, then let cool. Dice the well-chilled salmon fillet and puree in a food processor with the egg, finely chopped ciabatta, fig mustard, and lime juice. Add the onion, sesame seeds, and finely chopped dill, along with the finely chopped seaweed and herbs. Crumble the potato chips and mix into the stuffing. Season with salt, pepper, and nutmeg. Form the stuffing into small meatballs and gently fry them in a pan over low heat in a little sunflower oil with a dash of dark sesame oil. This batch makes enough for about 20 mini meatballs, which are delicious both hot and cold. Serve with spicy sauces.